Crack Broccoli (Best Roasted Broccoli Recipe) #vegetarian #easy

Crack Broccoli (Best Roasted Broccoli Recipe) #vegetarian #easy

Cooked broccoli hurled with cut toasted almonds, red pepper pieces, garlic, lemon squeeze, and matured pecorino cheddar. Otherwise known as. 'break broccoli'. You won't most likely quit eating this heavenly side dish! Veggie lover and normally gluten free.

My new most loved approach to set up this dish is to cut the broccoli into 'steaks'. It gives the dish a superior introduction, and the level sides of the broccoli steaks enable the pieces to all the more equally caramelize on the sheet skillet.

To make things simpler, the crude cut almonds are added to the sheet container partially through cooking. This makes things actually simple, and disposes of the need to toast them independently in a skillet.

Crack Broccoli (Best Roasted Broccoli Recipe) #vegetarian #easy #roasted #veggies #sidedish


  •  1 and ½ pounds broccoli crowns (roughly 2 heads)
  •  ¼ cup extra virgin olive oil
  •  4 garlic cloves, pressed
  •  large pinch of dried red pepper flakes
  •  ½ teaspoon kosher salt
  •  3 tablespoons raw, sliced almonds (with or without skin)
  •  2 teaspoons freshly squeezed lemon juice
  •  2 – 3 tablespoons freshly grated aged pecorino cheese
  •  zest of half a lemon


  1. Preheat the oven to 475 degrees Fahrenheit. Important Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425F - 450F and adjust cooking time as necessary.
  2. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
  3. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
  4. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
  5. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

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